Quesadillas take on breakfast! A fun and nutritious way to enjoy the most important meal of the day with a Mexican twist. Serve with guacamole or salsa for dipping.

Recipe by Gina Homolka of Skinnytaste.com

Prep time: 10 minutes | Cook time: 10 minutes


1 large egg, whisked
1 tablespoon chopped scallion
1 tablespoon chopped bell pepper
1 tablespoon chopped jalapeño
salt and pepper to taste
1/2 teaspoon olive oil
Nonstick cooking spray
2 La Tortilla Factory Non-GMO Low Carb Whole Wheat, Original Size
1/2 cup shredded reduced-fat Mexican cheese blend
Garnish ideas: salsa, guacamole


Combine egg with scallion, bell pepper, jalapeño, salt and pepper in a medium bowl.

Heat a small nonstick skillet over medium heat. Add oil and egg mixture. Stir egg with a wooden spoon to cook evenly, about 2-3 minutes or until cooked through. Set aside.

Heat a large skillet over medium heat and lightly coat with cooking spray. Place 1 SoftWrap in skillet, top with half of cheese and cooked egg. Top with remaining cheese and SoftWrap. When cheese is melted and bottom of tortilla is golden, carefully flip it over to toast other side. Cook an additional 2-3 minutes. Slide onto a cutting board and slice it in half. Serve with salsa and guacamole, if desired.

Number of Servings: 2

Per Serving
Calories: 180 | Total fat: 11 grams | Total carbohydrates: 13 grams | Dietary fiber: 8 grams | Protein: 15 grams